Wednesday, February 3, 2010

What's to Eat? Wednesday: Chocolate Chip Cookies

Over the snowy weekend I decided to make some warm and gooey chocolate chip cookies. They were a big hit and super easy to make thanks to Alton Brown's recipe and my handy, dandy silpat.

Before I share the recipe let me tell you about this good friend of mine. It is a must have for baking cookies in my book. It guarantees you a no stick cookie. Actually, I use it on anything that tends to stick to a pan. I like it even better than parchment paper because it's reusable!

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets (or silicone mat), 6 cookies per sheet. Bake for 14 minutes (I baked mine for 12) or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

4 comments
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I made chocolate chip cookies this weekend too! Your recipe sounds delicious! I may have to give it a try...and thank you for mentioning the silpat I have been trying to decide whether or not to get one. I think you made up my mind for me :)

HI! I'M LAURA.

Once a Martha Stewart wanna-be, now stay-at-home mom, I find myself living in a world of sticky floors and excellently cropped photos. I'm a perfectionist at heart, ungracefully succumbing to the reality of motherhood. I don't do drop-overs, but here you are always welcomed. So, sit back, laugh, cry, but most importantly enjoy this realistic ride called life of two with me.